- 1 cup + 2 Tbsp all purpose flour, plus extra for rolling out
- 1/2 toasted coconut, pulsed to a fine crumb
- 4 Tbsp (1/2 stick) unsalted butter, chilled
- 4 Tbsp Crisco, chilled
- 1/4 tsp kosher salt
- 1/3 cup ice water, plus more as needed
- Stonewall Kitchen Salted Caramel
- 4 large egg yolks
- 30g cornstarch
- 1 (14 oz) can full fat coconut milk
- 1 cup (240ml) half and half
- 2/3 cup (130g) granulated sugar
- 1/4 tsp salt
- 1 cup (80g) sweetened shredded coconut
- 2 Tbsp unsalted butter, softened to room temperature
- 1 tsp vanilla paste
- 1/4 tsp coconut extract (optional)
Coconut Whipped Cream
- 2½ cups heavy cream, chilled
- 1/3 cup sugar
- 1 teaspoon pure vanilla extract
- 1/8 tsp coconut extract
- In a mixing bowl, combine the flour, toasted coconut meal, diced butter, Crisco, and salt. Cut in the butter and Crisco with your hands to form coarse crumbs.
- Gradually add the water, a tablespoon at a time, fluffing the mix with your fingers as you go. Use only as much water as need for the dough to hold together when gently pressed between your fingers.
- Turn the dough out onto plastic wrap. Pull the plastic wrap around the dough, forming it into a rough flattened disc with in the plastic wrap. Chill for 30 minutes to an hour before rolling.
- To roll the dough, unwrap the round of coconut dough and place it on a clean, lightly floured surface. Flour the rolling pin and roll the dough out into a circle about ⅛ inch thick. Occasionally lift the dough with a bench scraper to check that it is not sticking and add more flour if needed (the coconut meal adds more fat and will make the dough a bit stickier).
- Once the dough is about 12-13″ in diameter, transfer it to a 9-inch pie pan. Trim any excess dough to a 1-to-1½-inch overhang. Turn the dough under along the rim of the pie pan and use your fingers and thumb to crimp the edges. Chill the unbaked pie shell for at least 15 to 20 minutes while the oven preheats.
- While the pie shell chills, preheat the oven to 400°. Place a piece of parchment in the pie shell, with sides overhanging the pan, and fill with dried beans, rice, or ceramic baking beans. Bake the piecrust for 20 to 25 minutes, or until the pastry edges are golden. Remove the pie pan from the oven and carefully remove the paper and beans.
- Bake for another 10 to 12 minutes, or until bottom of the crust has golden-brown patches. Remove from the oven and allow the pie shell to cool completely.
- Once cooled, spoon a layer of salted caramel onto the bottom of the pie shell. Distribute evenly, smoothing with a spoon or rubber spatula. Return the pie shell to the fridge to chill while you make the pastry cream.
- Combine the milk, coconut milk, and shredded coconut in a medium heavy-bottomed saucepan. Place the saucepan on medium-high heat, stirring occasionally until the mixture almost comes to a boil.
- In a separate mixing bowl, whisk together the eggs, sugar, cornstarch, vanilla, and coconut extract until well combined. Once the milk mixture is just about to boil, remove from the heat and pour a small amount (about 1/2 a cup) into the egg mixture while whisking vigorously. Once the egg mixture looks completely combined, pour it back into the hot milk mixture and place back onto the heat.
- Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, about 4 to 5 minutes more, and then remove from the heat.
- Add the softened butter to the pastry cream filling, whisking gently until fully melted and incorporated. Stir occasionally until the mixture is mostly cooled, and then pour it into the pie shell. Cover the pie with plastic wrap, making sure to place the wrap directly onto the pastry cream in order to prevent it from forming a skin. Refrigerate until completely cold (the pastry cream will thicken as it cools).
- Once the pie is completely chilled and set (about 6 hours or overnight) whip the heavy cream with the sugar, vanilla, and coconut extract to medium stiff peaks.
- Top the pie with the whipped cream in a heaping mound. If desired, sprinkle toasted coconut chips on top of the whipped cream.